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1-Pot Tomato Soup Recipe

    Ingredients:

    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 carrot, diced
    • 1 celery stalk, diced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • Salt and pepper to taste
    • 1 can (28 ounces) crushed tomatoes
    • 4 cups vegetable broth
    • 1 bay leaf
    • 1/2 cup heavy cream (optional)
    • Fresh basil for garnish (optional)
    • Grated Parmesan cheese for serving (optional)

    Instructions:

    Sauté Aromatics:

    Heat olive oil in a large pot over medium heat.

    Add chopped onion and sauté until translucent.

    Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Vegetables:

    Add diced carrot and celery to the pot.

    Cook for 5-7 minutes until the vegetables are slightly softened.

    Seasoning:

    Sprinkle dried oregano, dried basil, dried thyme, salt, and pepper over the vegetables.

    Stir to combine and let the herbs infuse the mixture.

    Incorporate Tomatoes:

    Pour in the crushed tomatoes, stirring well to combine with the vegetables and seasonings.

    Simmer:

    Add vegetable broth and the bay leaf to the pot.

    Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.

    Optional Creamy Addition:

    If desired, stir in heavy cream for a creamy texture.

    Simmer for an additional 5 minutes, ensuring the soup is heated through.

    Adjust Seasoning:

    Taste the soup and adjust salt and pepper according to your preference.

    Serve:

    Remove the bay leaf from the soup.

    Ladle the tomato soup into bowls.

    Garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top if desired.

    Enjoy:

    Serve the 1-Pot Tomato Soup hot and enjoy with crusty bread or your favorite side dish.

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